Start by slicing each chicken breast in half lengthwise to create thinner cutlets. This helps them cook faster and stay tender. Season both sides of the chicken with salt, pepper, and garlic powder. Then, dredge them lightly in flour, shaking off any excess.

Heat up olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, lay the chicken in and sear each side for about 4-5 minutes until golden. Remove the chicken and set it aside; it’ll finish cooking in the sauce later.

With the same skillet, add the remaining butter and toss in the sliced mushrooms. Stir occasionally and allow them to brown for about 3-5 minutes. The juices from the mushrooms will start to enhance the overall flavor of the dish.

Add minced garlic to the pan, letting it bloom for about 30 seconds. Then pour in the marsala wine and scrape the brown bits off the bottom of the skillet. This step is key to creating a rich, flavorful sauce. Allow the wine to simmer for 2-3 minutes to slightly reduce.

Pour in the heavy cream and stir to combine. Return the chicken to the skillet along with any juices that have collected on the plate. Simmer everything together for 4-5 minutes, ensuring the chicken is cooked through and the sauce has thickened slightly. Taste and adjust seasoning with more salt and pepper, if needed.